1 wheel brie - (60% butterfat - about, 2.8 pounds)
2 cup sugar - granulated
1/2 cup water
16 walnut halves - or pecan halves (12, - 16 optional)
Directions
Number of Servings: 38
Put the Brie on a rack over a large sheet of parchment paper or
aluminum foil. Combine sugar and water in a heavy saucepan and melt
the sugar, swirling the pan from time to time. Do not stir. When the
mixture
begins to boil, cover the pan to allow condensation to drip back down
and melt the crystallized sugar on the side of the pan. Uncover the
pan after 3 to 5 minutes and continue cooking over high heat until
sugar becomes a deep golden color. The temperature of the caramel
should be hard crack, 300F. Immediately pour the caramel over the
cheese to cover the top evenly, allowing the excess to drip down the
sides. You may have to tilt the cheese a little to spread the caramel
evenly. Be very careful not to touch the hot caramel. Press nuts
around the perimeter, if desired. The caramel will harden quickly.
Serve within an hour. Present the cheese with small cheese knifes.
The guests will have to crack through the caramel coating, but this
is part of the fun of eating such an unusual treat.
NOTE: When working with melted sugar or caramel, always keep a bowl
of ice water nearby. If you should burn yourself, plunge the burned
area into the water.
Recipe from Martha Stewart's "Hors D'Oeuvres" (She credits the recipe
to her friend, Ruth Leserman).
Servings: 38 servings
Caramel Brie Recipe brought to you by Recipe Ideas
Categories: Candy; Cheese; Dessert
The History of Recipes
It is quite possible to track the history of recipes way back into history, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. However, in the main part, these ancient records were just basic pictorial instructions for food preparation.
As we move on, there are two books which appeared in the fourteenth century : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books are unconnected to the curry that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of that period. By the advent of the 20th century, recipe publications were starting to become popular mostly as a result of increased literacy, people having increased free time and having more money. |
We hope you enjoy this Caramel Brie recipe.
